For a Thanksgiving turkey that looks as good as it tastes, it's essential to know the right carving technique. Follow these four simple steps for guaranteed success.
With the turkey on a large cutting board, remove the leg portions by pulling the drumsticks away from the body and cutting the joints between the thighs and the body.
Carve each entire breast half away from the breast bone and rib cage. Place the whole breast halves on the cutting board.
Slice the breast halves crosswise (across the grain). If desired, cut the wings off the turkey frame, cutting at the joints.
Hold the leg portions on the cutting board with a fork; cut through the joints to separate the thighs and drumsticks. Cut meat slices away from the bones.
Watch as we carve a turkey for Thanksgiving or another special dinner. We help you separate the light meat from the dark meat so you get the most out of your holiday bird.
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